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Vegetarian recipe

Red bean & sweetcorn stew with couscous

1 tbsp olive oil
Half a red onion, chopped
Couple of cloves of garlic, chopped
Half a green pepper, seeded and chopped
Small tomato, chopped
Half tbsp ground cumin
1 tsp coarse grain mustard
Pinch of cayenne pepper
Salt & black pepper to taste
200g red beans, drained (the kind that come in a jar or can)
100g tinned sweetcorn, including liquid
50ml water

What to do:
Heat the oil in a frying pan and cook the onion, garlic and pepper for 3 minutes or so.
Add the mustard and season with the cumin, cayenne pepper and salt & pepper.
Stir in the beans and sweetcorn. Pour in the water. Bring to the boil, then reduce to a medium heat.
Cook for about 20 minutes, stirring occasionally.
Serve with couscous or rice.